摘要
本实验以海棠果干为主要原料,烘焙麦汁、白砂糖为辅料,以感官分析为评价指标,通过单因素实验和正交试验研制出麦香型海棠果汁饮料的生产工艺,并评价该复合饮料的抗氧化特性。结果表明,该饮料的最佳配方:海棠果干匀浆料液比为1∶8,烘焙麦汁的添加量为5%,白砂糖添加量为8%。饮料中总酚和总黄酮含量分别为1.26mg/mL和0.061mg/mL,DPPH自由基清除率为91.67%,超氧阴离子清除率为86.02%。综上,本实验研发出的麦香型海棠果汁饮料色泽鲜亮,香气浓郁,口感酸甜,具有较强的抗氧化活性。
With dried crabapple as the main raw material,baked wheat juice and whitegranulatedsugar as accessories,using sensory evaluation as index,on the basis of single factor experiment,the wheat-flavor crabapple fruit juice is optimized by orthogonal experiment design.And the antioxidant of the compound drink is evaluated.The results showed that the best formula of the beverage is 5%of the amount of baked wheat juice,1∶8 of the solid-liquidratio of dried crabapple and 8%of the amount of white sugar.The total phenolic and total flavonoids content of the beverage is 1.26mg/mL and 0.061mg/mL,respectively.The DPPH free radical scavenging rate is 91.67%,and the scavenging rate of superoxide anion is 86.02%.To sum up,the wheat-flavor crabapple fruit juice developed in this experiment has bright color,strong aroma,sour and sweet taste,and strong antioxidant activity.
作者
余倩倩
赖悦文
李鹏飞
程代
YU Qian-qian;LAI Yue-wen;LI Peng-fei;CHENG Dai(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《饮料工业》
2019年第6期51-55,共5页
Beverage Industry
基金
大学生创新创业训练计划项目（201910057155）
天津市教委科研计划重点项目（2017ZD07）
关键词
海棠果干
烘焙麦汁
感官评价
抗氧化活性
dried crabapple
baked wheat juice
sensoryevaluation
antioxidant activity
